White miso is a type of fermented soybean paste commonly used in Japanese cuisine. It is made from soybeans, rice, and salt, and is characterized by its light color and sweet, mild flavor. The fermentation process is shorter than that of darker misos, resulting in a smoother texture and a less intense taste. This versatile ingredient is often used in soups, dressings, and marinades. Miso soup, a traditional Japanese dish, frequently features white miso for its delicate flavor. Additionally, it can be used to enhance the taste of various dishes, making it a popular choice for both home cooks and professional chefs.